How to make coconut jam - Cooking

I have a recipe for the tastiest homemade toasted coconut hazelnut butter that I absolutely must share! I believe it was my mother's recipe and I hope to pass it down to my children and hopefully you'll spread the word too.

This tasty treat is so easy to make, delicious, totally natural and full of nutritional value.

All you need is a non stick pan, a food processor, 3 cups of hazelnuts and one cup of unsweetened, shredded coconut.

Start by putting the hazelnuts into the food processor and set aside without turning it on.

Place the coconut into a nonstick pan on your stove and set the gas to a low heat. Brown the coconut for about 2 minutes or until it is crispy, not charred!

Dump the warm coconut flakes over the hazelnuts and turn your mixer on low.

Now, sit back and watch the mixer as it takes two solid ingredients and manages to turn them into one smooth "butter." This usually takes about 10 minutes.

If after ten minutes you are not happy with the consistency, you can add a small amount of real maple syrup. It is important to note that this will thicken the mixture momentarily so make sure to give it an extra two or three minutes in the processor before you transfer it to a mason jar.

Voila! You have fresh, homemade coconut hazelnut butter that will last in your fridge for up to a week. You can use it in sandwiches, as a dip for fruit or even as a topping for ice cream or a replacement of peanut butter in cookies.

Enjoy and share the love!